As I write this wind and snow is blowing outside my window,
so this recipe has me thinking about the warm south.
Homebound
on another winter storm day this week I created this hearty southwestern style
chicken stew. The hot peppers I was recently given as my inspiration.
A huge jar of jalapenos, can of chipotle peppers in adobo
sauce and tabaco sauce are now in my possession. My mission is to find ways
to use them up.
I
used boneless chicken breasts in this stew as it was what I had on hand however
boneless thighs can be used instead.
You can adjust or omit the
jalapenos to suit your taste
Southwestern Chipotle Chicken Stew
·
oil
·
2 pounds of boneless
chicken cubed
·
1 onion diced
·
1 carrot diced
·
1 red bell pepper
diced
·
1 tbsp. minced garlic
·
2 canned chipotle
peppers in adobo sauce chopped
·
1 tsp cumin
·
I can of small red
kidney beans
·
I cup white rice
·
I can diced tomatoes
·
1.5 cups chicken stock
Preheat
oven to 300F
Heat oil of
choice in oven proof dutch oven
Add the
chicken and vegetables and sauté until lightly browned.
Add seasonings,
hot peppers, rice, beans and tomatoes and combine.
Bring to a
low boil and then place in oven for about 3 hours.
Wine Suggestion: Spanish Tempernillo
Cheers!
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